We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Parsnip and white chocolate cake
Serves: 14
Prep time: 55 minsTotal time: 
Recipe photograph by Kris Kirkham
Parsnip and white chocolate cake
If you like carrot cake, you’ll love this twist on a classic
Serves: 14
Prep time: 55 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
594Kcal
Fat
41gr
Saturates
20gr
Carbs
44gr
Sugars
32gr
Fibre
4gr
Protein
10gr
Salt
0.4gr
Bruno Loubet
Born and brought up in France, chef Bruno Loubet has worked in many of Britain's top restaurants. His award-winning London restaurant Grain Store drove the trend for giving vegetables equal billing with meat. He loves to experiment with produce grown in his own garden.
Bruno Loubet
Born and brought up in France, chef Bruno Loubet has worked in many of Britain's top restaurants. His award-winning London restaurant Grain Store drove the trend for giving vegetables equal billing with meat. He loves to experiment with produce grown in his own garden.
Ingredients
- 250g soft unsalted butter, plus extra to grease
- 250g light brown sugar
- 5 large eggs, separated
- zest and juice of 1 orange
- 175g self-raising flour
- 1 tsp baking powder
- 100g ground almonds
- 100g walnuts, chopped
- 250g parsnips, peeled and coarsely grated
For the frosting
- 350g parsnips, peeled and finely sliced
- 250ml whole milk
- 175g white chocolate, finely chopped
- 250ml double cream
- 1 tsp vanilla extract
For the tropical sauce
- 6 passion fruits
- 2 ripe mangoes, peeled and roughly chopped
- juice of 1 lime
Step by step
Get ahead
■ The un-iced cake can be frozen for up to 1 month.
■ Make and assemble the cake the day before, make the sauce, keep chilled.
■ Bring to room temperature 3-4 hours before serving.
-
To make the cake, preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a deep 23cm diameter springform tin.
-
Beat the butter and brown sugar in a bowl with an electric whisk until light and fluffy. Beat in the egg yolks one by one then add the orange zest and juice.
-
Now stir in the dry elements: flour, baking powder, ground almonds, 75g of the walnuts and a generous pinch of salt. Add the grated parsnips and mix well.
-
Whisk the egg whites with an electric mixer in a clean bowl with a pinch of salt and beat until they hold soft peaks. Fold gently into the cake mixture then pour into the cake tin and cook in the oven for about 50-60 minutes, until raised and golden brown. Cover with foil after about 45 minutes if it’s browning too much. Test it is cooked by poking a skewer into the centre of the cake. If it comes out clean, the cake is done. Cool, in the tin, on a wire rack
-
To make the frosting, put the parsnips in a medium saucepan with the milk. Bring to the boil then reduce to a simmer and cook gently, uncovered, for 20-30 minutes or until the parsnips are very soft. Blend to a smooth purée. Pour back into the pan and stir in the chocolate until melted – return to a gentle heat, stirring constantly, if the chocolate doesn’t melt from the residual heat. Transfer to a bowl then put in the fridge, covered, to cool down completely (1-2 hours). Whip the cream until it forms soft peaks. Stir in the vanilla extract, then fold in the cooled parsnip and white chocolate mix. Chill in the fridge until needed (it should thicken up slightly).
-
To assemble the cake, slice it in half horizontally and spread about 250g of the cream frosting over the bottom half. Sandwich the cake together, and spread the remaining frosting over the top and sides. Chill for at least 30 minutes to set.
-
To make the sauce, push the passion fruit pulp through a sieve; discard the seeds. Blitz the passion fruit juice with the chopped mango and lime juice until smooth, and chill. Scatter the rest of the walnuts around the top edge of the cake; serve drizzled with the sauce.